Are Eggs Bad For You? Egg Cholesterol Myths, How the Body Works, Clinical Nutrition

Eggs have Cholesterol in them and many people have the idea that Eggs are not a health food or that eggs are potentially harmful because this. Whats the truth? Are eggs good or bad? Does a diet heavy in eggs raise the risk of high cholesterol, disease, heart attacks and obesity? Or does having eggs in ones diet contribute to over all health and wellness.

Find out the truth about eggs.

RADHIA is a Certified Clinical Nutritionist, C.C.N. She is also a Certified BioNutritional Analyst. She has a M.Ed. in nutrition and is a professional member of the International and American Association of Clinical Nutritionists, (I.A.A.C.N), and the American Naturopathic Medical Association (A.N.M.A.).

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http://www.advancedhealthinstitute.com/

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Duration : 0:6:8

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If plaque is cholesterol that is laid down on artery walls, wouldn’t the body break it down and use it if cholesterol was low?

CALL YOUR DOCTOR AND ASK

Foods that can raise harmful cholesterol levels include those containing saturated and trans fats, such as high-fat animal products, many fried foods and foods containing hydrogenated oils. Reduce the consumption of these high-cholesterol foods with health advice from a certified diabetes educator in this helpful video on nutrition.

Duration : 0:4:3

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I know that fat is broken down into fatty acids and glycerol and that the fatty acids are transported by lipoproteins but isn’t cholesterol also transported by them too. They’re both lipids but where do they differ?

They are both lipids, but "lipid" is a pretty broad term that includes a variety of hydrophobic organic molecules produced by living organisms. Members of the other major classes of biological molecules—proteins, nucleic acids and carbohydrates—are united by similar chemical structures, but that is not the case for lipids. Fats are either fatty acids or fatty acid derivatives, like triglycerides, and are characterized by long hydrocarbon chains, which give them their hydrophobic quality, and a polar carboxylic acid "head" group which can react to form esters (like with glycerol) and other structures. In general, "fat" refers to triglycerides (fatty acid chains + glycerol), but "fat" could also refer to individual fatty acids. Fatty acids are a group of molecules that differ in the length of the hydrocarbon chain and the presence/absence and position of double bonds. Cholesterol, on the other hand, is a single molecule with a very different chemical structure from the fatty acids. cholesterol‘s main structural feature us four hydrocarbon rings. Take a look at these drawings of the molecular structure of cholesterol and myristic acid, a fatty acid:
Cholesterol – http://www.karllorenlibrary.com/uploads/440px-Cholesterol.svg.png
Myristic acid – http://www.lookchem.com/keyimages//2009-11/0f59146a-43bd-4a10-87ab-d860094108aa.gif
Even if you are not familiar with the way that chemists represent molecules and exactly what these drawings mean, you can see that they are very different.

The biological functions of cholesterol and fats are also different. Fats are primarily used for energy storage and metabolism. When you eat more calories than you need, fats are efficient molecules for storing this excess energy for the future. Fats are broken down and energy is released when our bodies need more power, although our bodies preferentially burn carbohydrates for energy before dipping into our fat stores. Fatty acids do play many other roles in biology, but fats and oils (usually) specifically refer to glycerol esters of fatty acids, which are basically fatty acids linked to glycerol. The main role of fats and oils is in energy metabolism and nutrition.

Cholesterol has many different biological roles. It is a component of cell membranes, where it gives them increased rigidity; in other words, cholesterol helps maintain the shape of the cell membrane, making it less flexible. Phospholipids, the main component of membranes, also contain fatty acid chains, and these are relatively long and flexible molecules, but cholesterol is much less flexible because of its ring structure, and the more cholesterol molecules you stick in the cell membrane, the better able it is to hold its shape. Organisms that live in very high temperatures often have more cholesterol and similar molecules in their cell membranes, to prevent them from melting and spilling open the contents of the cell. Cholesterol is also part of bile, where it aids in the breakdown of fats, and is a precursor to many important biological molecules like vitamin D and testosterone.

You are correct that cholesterol and fatty acids are both transported by lipoproteins, but because "lipid" is such a broad category of molecules, so is "lipoprotein." Lipoproteins are proteins that transport lipids, but lipids are diverse and even the same lipid have multiple functions, and different proteins may carry the same lipid to different parts of the body for different purposes.

For more detail, go to your biology textbook first. A general/introductory biology text may not have a lot of detail on cholesterol, but it should describe the general structure and function of fats (triglycerides) and fatty acids. The Wikipedia articles on lipid, fat, oil, cholesterol and lipoprotein also have more info, and a web search for these words will also provide a lot more information.

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Testimonials of people using mangosteen juice.

Duration : 0:2:33

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I have high cholesterol that I come by genetically. I have used Crestor, Lescol, and many other cholesterol lowering drugs but I get severe muscle problems with these meds. I want to reduce it naturally but have tried Niacin, Omega 3, and many vitamins to no avail. Does anyone know how to reduce it naturally. I am not overweight and never have been. All my family are slim. Thanks

In your case, try to have a balanced life and diet in order not to "add" more cholesterol to the one produced by your liver. And the most important part is not to give up: changes take time to appear, it is a slow process, but you keep on doing the right things (do not give up Niacin, omega 3 (fish) or any other natural alternative).

What are the causes and symptoms of high cholesterol?

Also, I am a vegetarian and had been eating 2 eggs a day for a couple of months ( to get more protein). Can this make a difference in a persons cholesterol level?

There are two main causes of high cholesterol–diet and genetics. If you have a high cholesterol level on a fat-free diet then genetics are responsible and you need to see a specialist to manage your situation. You are in control of your diet. Most people do not realize it but you can get high cholesterol on a cholesterol free diet. Partially hydrogenated vegetable oils are the probable cause. I would advise everyone to avoid partially hydrogenated oils which will include all deep fried foods, most packaged snacks, etc. Become a label reader. An average egg contains 200 mg of cholesterol. For a long time we were advised to avoid them, but recently they say that studies show that normal consumption of eggs does not elevate the serum cholesterol level. I would put a maximum level on my egg intake, say 4 eggs per week. There are lots of protein sources such as soya that you could use. High cholesterol is asymptomatic until the level of plaque builds up in the arteries to a level which impedes circulation.

If you try to go to wikipedia and read its article about Cholesterol, you will find it in the article that total fat intake, especially saturated fat and trans fat, plays a larger role in blood cholesterol than intake of cholesterol itself. How will the body convert the ingested transfat and saturated fat into LDL cholesterol in the first place?

Sidney is correct. Most trans-fat started out as seed oils that was chemically altered by heat and nickle into a "trans-fat" which is a electrically dead fat unlike natural saturated fat which still has an electrical charge. The reason this is important is that the fatty acid chain attach to a glycerol molecule is the transport train for all of your vitamins, mineral, and oxygen to your cells. Cell walls are made up of a bi-lipid layers of charged omega 3,6,9 fats with cholesterol serving as the cells ridge layer. A trans-fat fatty acid chain with no charge does not transport the nutrients into the cells. It sort of sticks like mud on a screen. This down grades the insulin receptors and begins to starve the cell of sugar (increasing the insulin demand), O2, and other nutrients. The cell begins to die, then divides prematurely. The DNA doe not replicate completely, and cellular replicate fade becomes worse. This is one of the main theories of the beginning of certain cancers. The commercial medical business has given cholesterol a bad rap to prescribe the best selling drugs of all time-statins. The real issue is sugar ( simple carbohydrates).

Day 24 of “No Cone” Challenge

As a curly girl, when looking for a gel to define & hold your curls, a clear one is preferable; It’s the last product you put into your hair before it dries; and you want your own color to shine through (white or yellow-tinted gel can leave a film on hair &, over time, make it look dull). If the gel feels sticky on your skin, it will feel sticky on your hair. Look for a gel that doesn’t contain alcohol and that has little to no fragrance. It should contain the ingredients PVP (polyvinylpyrrolidone) and PVP/VA (vinyl acrylate).

Both the Quantum & Giovanni L.A. Natural styling gels do not contain alcohol, and they both contain the PVP ingredients. The Quantum also has Glycerin, Sorbitol & Aloe gel, but the Giovanni L.A. Natural has many natural ingredients such as: Rosemary Oil, Nettle oil, Thyme Oil, Birch Leaf oil, Chamomile oil, Clary, Lavender, Coltsfoot leaf, Yarrow oil, Mallow, Horsetail oil, Soybean Protein, Vitamin E, & Grapefruit Seed

As a curly girl, when looking for a conditioner (preferably a no-cone one), the conditioner should contain Emollients to reduce frizz by smoothing cuticle; Proteins to coat hair & protect it; Humectrants to absorb water & hold in moisture; & Moisturizers to add softness & control curly hair.

The Lustrasilk Olive Oil cholesterol contained all 4 of the absolute necessities in a conditioner. I do have to say that the Lustrasilk Olive Oil Cholesterol left my hair very soft, and the Giovann L.A. Natural styling gel side felt softer than the Quantum styling gel side. I will later do full reviews on both gels separately.

examples of Emollients: shea butter, veggie oils, wheat germ, olive oil, walnut oil

examples of Proteins: wheat, wheat germ, soy protein

examples of Humectrants: panthenol, veggie glycerine, sorbitol

examples of Moisturizers: amino acids, aloe vera

Some of the information I provided was obtained from “Curly Girl, the handbook” by Lorraine Massey with Deborah Chiel. I just purchased this book from Borders today, and I must say, the information contained in this book is AWESOME!

Duration : 0:10:10

Technorati Tags: curly, hair, kinky, natural, Product, review

I am 42 yrs old and my heart doctors nurse called me the other day to tell me to start taking a daily fish oil capsule and he would re check my lipid profile in 3 months. It all sounds kinda vague to me. I do not have a clue how to read the fat/polyunsaturated/cholesterol part of a food label. I would appreciate suggestions.
I am not stupid, but never had to think about this kind of stuff before.

Aren’t you on any choloresterol medication?
That will decrease the numbers somewhat….. geez, I’m on vytorin; it does help some, but you have to eat properly and exercise or so my doctor says……checking food labels is not that hard…….you’ll be surprised as to what is actually in your products.

Hope this website will be helpful…

Good and Bad Cholesterol?
http://cholesterol-faq.org/types.html?utm_source=enh&utm_medium=ppc&utm_term=bad+cholesterol&utm_campaign=types

Fish Oil

http://www.fish-oil-facts.com/